Red Velvet Brownies
Red velvet brownies are decadent, cocoa-rich bars with a signature blush red hue and a fudgy, melt-in-your-mouth texture.
The aroma of warm chocolate and the sight of glossy, crinkly tops make every slice feel like a cozy little celebration crisp edges give way to a velvety, tangy center that tastes like pure comfort. Growing up, these were the treats my mom made when she wanted to turn an ordinary afternoon into something special her secret was that hint of vanilla and swirl of cream cheese frosting.
Why You’ll Love These Red Velvet Brownies
- Buttery edges, fudgy centers: Each bite delivers that blissful contrast crisp, golden-brown edges wrapping around a dense, brownie heart that melts on your tongue, with just a tease of tang that makes red velvet truly special.
- Gorgeous, festive color: The deep blush of these brownies instantly elevates any table, whether you’re setting out treats for Valentine’s Day or cozied up with a book and blanket on a weeknight.
- Big chocolate flavor, all the comfort: There’s a wave of rich cocoa running through every bite, sending you right back to childhood kitchens and the smell of goodies baking after school.
- Simple pantry staples: No tricky techniques or wild ingredients just butter, cocoa, sugar, eggs, and a swirl of nostalgia.
- Confidence in every pan: This is the kind of dessert that feels extra but is secretly easy, making you look like a kitchen star with minimal fuss.
Ingredients You’ll Need
- Unsweetened cocoa powder – This is the heart of the deep chocolate flavor and that signature red velvet hue.
- Creamy butter – Melted for extra richness, it creates a classic, soft crumb and those irresistible buttery edges.
- Brown sugar & granulated sugar – The combo gives that perfect caramel note and shiny, crinkly brownie top.
- Eggs – They add body and chew, binding everything for a luscious, fudgy texture.
- Vanilla extract – Just a splash brings warmth and that nostalgic bakery aroma to every bite.
- Red food coloring – The secret to that show-stopping, velvety red look we all love.
- White vinegar – Don’t skip it! A dash enhances color and brings the tangy twist that makes red velvet special.
- All-purpose flour – Gives just enough structure while keeping things tender and dense.
- Salt – A pinch balances the sweetness and deepens the cocoa notes.
- Chocolate chips – For those dreamy, gooey pockets of chocolate throughout.
- Cream cheese & butter (for frosting) – Whipped together, they create a creamy, slightly tangy cloud of frosting perfect on top.
How to Make These Cozy Brownies
- Melt and Whisk
Start by whisking melted butter with brown and granulated sugar in a roomy bowl. Mix until glossy and a little thick this step is your secret to that classic shiny top. - Color and Flavor
Add in eggs, vanilla, a splash of red food coloring, and a hint of vinegar for that signature tang and hue. The batter will look velvety and rich almost too pretty to eat! - Fold in the Dry
Sift in cocoa powder, salt, and flour. Gently fold with a spatula, being careful not to overmix. You want the batter to stay thick and luscious for that dense, fudgy bite.
- Bake to Perfection
Pour into a lined pan, smooth the top, and bake. The edges will set up nicely, while the center stays just a touch soft pure brownie comfort. - Cool and Frost
Let the brownies cool completely. Meanwhile, beat up a dreamy cream cheese frosting smooth, creamy, and ready to swoop over the top. - Slice and Savor
Chill the frosted brownies for clean slices. For another fun chocolatey twist, try my Mint Chocolate Brownies. Enjoy that first bite it’s pure, cozy magic!
Tips for the Best Results
- Measure your flour carefully: Spoon flour into your measuring cup and level it off for the fudgiest texture packing in too much can lead to dry brownies.
- Check doneness early: Pull the brownies from the oven when the edges are set but the center still looks just a bit soft. They’ll finish setting up as they cool, delivering perfectly chewy middles.
- Pick the right pan: An 8×8 pan gives you thick, decadent squares with crisp edges. For chewier, thinner brownies, use a slightly larger pan and keep a close eye on bake time.
- Don’t overmix the batter: Use a gentle hand when folding everything together. Overmixing can make your red velvet brownies tough instead of tender and luscious.
- Mind your food coloring: Add food coloring gradually, mixing just until the shade is dreamy overmixing at this stage can dull those gorgeous red tones.
Variations & Substitutions to Try
Go for a cream cheese swirl: For an elegant touch, gently swirl dollops of softened cream cheese into the batter before baking. This adds a rich, tangy flavor and looks beautiful in every slice. Prefer sweeter? Try swirling in white chocolate instead for a subtle, creamy finish.
Gluten-free & dairy-free options: Swap all-purpose flour for a reliable gluten-free blend and use your favorite plant-based butter and cream cheese. The red velvet brownies will still turn out moist and chocolatey just be sure to check the texture as they bake.
Make ’em extra fudgy or cakey: Love gooier brownies? Pull them from the oven just as the center sets. Prefer a cakier crumb? Let them bake a bit longer for a sturdier bite.
Try holiday-inspired twists: Add a sprinkle of crushed peppermint or gently fold in orange zest for seasonal flair. Looking for more brownie inspiration? You might fall for these cozy Pumpkin Brownies too!
How to Store & Reheat
- Countertop Freshness: Keep your red velvet brownies soft and moist by storing them in an airtight container at room temperature for a couple of days. Make sure the lid fits snugly to prevent them from drying out.
- Fridge Storage: If they’re frosted with cream cheese, stash leftovers in the fridge to stay safe and creamy. Let brownies sit out briefly before enjoying they’ll taste extra fudgy as they come to room temperature.
- Freezer Friendly: To freeze, wrap individual slices tightly in plastic wrap, then pop them in a zip-top bag. Defrost on the counter, and they’ll be just as tender and delicious as day one.
- Gentle Reheating: For that fresh-baked coziness, warm brownies in the microwave for a few seconds (just until the chocolate chips start to melt again). The result: gooey centers and irresistible aroma.
What to Serve Them With
- A scoop of creamy vanilla ice cream: Let it melt slowly over the warm red velvet brownies for that heavenly hot-and-cold contrast pure bliss with every bite.
- Whipped cream cloud: A generous dollop of softly whipped cream adds a rich, pillowy touch that makes each square feel extra special.
- Sprinkle of flaky salt: For the flavor seekers a pinch of sea salt on top deepens the chocolate notes and gives a subtle pop that’s surprisingly addictive.
- Perfect celebration treat: These brownies look stunning on a pretty plate for Valentine’s Day, birthdays, or a simple night-in treat by the fire.
- Cozy drinks on the side: Pair with a steamy mug of coffee, spiced chai, or even a tall glass of cold milk for the ultimate comfort combo because cozy moments should always taste this good.
Red Velvet Brownies with Cream Cheese Frosting
Ingredients
Equipment
Method
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined and slightly thickened. This step builds that shiny, crinkly top that every great brownie has.
- Stir in the eggs, vanilla extract, red food coloring, and white vinegar. The vinegar helps enhance the red hue and gives that signature red velvet tang. The mixture should now be glossy and richly colored.
- Add the cocoa powder, salt, and flour. Gently fold everything together until just combined. The key to fudgy brownies is not overmixing. The batter should be thick and velvety.
- Pour the batter into a parchment-lined 8×8 baking pan. Smooth the top and bake at 350°F (175°C) for 30 to 35 minutes. When done, the edges will be set, and the center should still be slightly soft.
- While the brownies cool completely, beat the cream cheese, butter, vanilla extract, and salt until smooth. Gradually add powdered sugar until you reach your desired sweetness and consistency. If using dairy-free cream cheese, mix in cornstarch for structure.
- Once completely cool, spread the frosting evenly over the brownies. For the neatest slices, chill the frosted brownies for 30 minutes before cutting. This also enhances the flavor and texture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make red velvet brownies without food coloring?
Absolutely! You can skip the food coloring, and you’ll still get brownies with all the classic tang and deep chocolate flavor. The red color is just for fun what matters most is that fudgy middle and those buttery edges. They’ll taste just as nostalgic and cozy without the blush.
How do I get a shiny top on my red velvet brownies?
For that irresistible crackly shine, be sure to whisk your melted butter and sugars together until the mixture turns glossy and thick. This simple step makes all the difference. It’s that bakery-style sparkle that feels special every time you slice in!
What’s the best way to cut brownies cleanly?
Try chilling your brownies for about 30 minutes before slicing. Use a sharp knife, wiping it clean between cuts for those picture-perfect squares. This little trick keeps the frosting smooth and edges neat, so your dessert looks as dreamy as it tastes.
Can I use natural cocoa powder instead of Dutch-process?
Yes, natural cocoa powder works beautifully here. It brings a lighter, more classic cocoa tang and pairs perfectly with the signature red velvet tanginess. Just trust your taste buds either cocoa creates a batch that’s rich, fudgy, and full of home-baked comfort.
